We are in full summer mode here which means lots of swimming, walks, bike rides, reading in the shade, and building family memories. The past few weeks have been hot and humid so I was excited for a few 70 degree days and thankfully some rain. Whenever it gets cooler the first words out of my youngest’s mouth are usually “can we bake today?” And when a little one is so passionate about something then how can you say no.
Oakhurst has always been about encouraging kids in what they are naturally drawn to. Which is why they started the initiative Fuel Their Greatness. As a mom it is amazing how each of my children are passionate about different things. My oldest is interested in Math and Science so our time together usually involves experiments, researching how things work, and talking about his big dreams for the future. My youngest is all hands on and is happiest when he is in Papa’s garden or my kitchen.
As I was preparing the ingredients for these cookies my littlest came running through the front door and immediately stopped and gasped, “Are we going to bake!?!” He is such a careful baker and actually a joy to be with in the kitchen. It is so exciting seeing him become more independent. When I was combining the Oakhurst Milk and powdered sugar for the glaze he knew to get a fork and exclaimed he was going to draw zig zags on each cookie with the icing. The need to pay attention to each detail of baking is embedded into this little boy.
Regardless of how different my boys are, I’m so thankful to have someone like Oakhurst Dairy behind me in celebrating what makes them unique and helping me recognize the gifts they bring to life. Be sure to check out Fuel Their Greatness for recipes featuring Oakhurst Dairy to help keep your little ones fueled and going this summer.
Iced Oatmeal Cookies
½ cup softened butter
1 cup sugar
1 tsp cinnamon
½ tsp cloves
2 eggs
¼ cup Oakhurst buttermilk
1 tsp baking soda
2 cups flour
2 cups rolled oats (not quick oats)
Icing
1 cup powdered sugar
½ tsp vanilla extract
1-2 TBSP Oakhurst milk
Preheat oven to 350.
In a stand mixer cream together the butter and sugar. Add the spices and mix until well combined (this part smelled so good and I was tempted to stop and smear it on warm rolls, but the cookies are worth continuing on).
Add your 2 eggs and beat until completely combined.
In a small bowl combine the Oakhurst buttermilk and baking soda. Add this to your mixer and mix well.
Finally add the flour and oats and beat till everything has come together.
On a parchment lined cookie sheet drop 1 TBSP sized balls of dough. Using the bottom of a measuring cup slightly flatten each cookie. Bake at 350 for 9-10 minutes till set and just starting to brown on the bottoms. Let fully cool on a cooling rack.
While cookies cool, combine powdered sugar, vanilla and just enough Oakhurst milk to create a spreadable icing. Using a fork make, as Hunter says, zig zag designs on your cooled cookies. Let set and serve!
